Homemade chilli con carne tortillas

Chilli con carne has always been my favourite Mexican dish but I’ve found some dishes either pre-made or from restaurants to be too hot and spicy for my personal taste. It is such a tasty and fun dish for both adults and children to enjoy and can also be customised with extra ingredients. I also find it great for freezing so you can make up a big vat load and pop it in the freezer for use at a later date.

Add the spices to the oil and cook for a minute before adding in the peppers and * onion (Medium-high heat).

After 2-3 minutes add the mince and cook until fully browned (High heat be careful not to burn).

After this add the tomato puree and cook for a further minute, stirring well to cover all ingredients in the pan. Subsequently add all the other ingredients (stock, tomatoes and kidney beans) and bring to the boil.

Turn down the temperature and leave simmering for approx 45 minutes (stirring occasionally). Season with salt, pepper and add in sugar. Do not let the sauce completely burn off.

Serve with boiled rice, tortillas, tacos, nachos, pitta or whatever your heart desires. Garnish with grated cheese, lettuce, fresh tomatoes, peppers, guacamole, salsa or sour cream. As you can see I had a lot of fun dressing one of the tortillas up for children to enjoy. I used grated cheese for the hair and pupils, peppers for the eyebrows, mouth and nose and a cherry tomato cut in half for the eyes.